Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA® No Calorie Sweetener.
INGREDIENTS (for 2 servings):
- 1 cup SPLENDA® No Calorie Sweetener, Granular
- 1/2 cup brown sugar
- 3/4 cup canola oil
- 1 cup egg substitute
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 (8 ounce) package reduced fat cream cheese
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- 1 drop imitation maple flavor
- 1/2 cup SPLENDA® No Calorie Sweetener, Granular
- 1/2 cup powdered sugar
PREHEAT oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
MAKE CAKE. Place SPLENDA® Granular, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
BAKE in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
MAKE FROSTING. Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool. Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
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